Crockpot Chicken Cacciatore

This is always a hit with the whole family, my son who think’s he’s a vegetarian gets to have chunks of veggies in a tomato sauce on his wild rice and the rest of us enjoy amazingly tender chicken thighs in the same chunky veggie tomato sauce.

Either get out your crockpot and plug it in, or a roaster and pre-heat the oven to about 350 degrees.

Combine everything but the chicken into the crockpot. I use tomato paste because the vegetables are going to release water, especially the mushrooms, It gets too soupy using another can of juicy tomatoes. I like a thick, substantial sauce for this.

You can pre-mix the boullion with about 1/4 cup of water and add it in that way.

I also put everything but the chicken in so I can pre-taste. Give it a taste. Want more red wine? Add more now. More stock for a salty taste? Go right ahead.

Sample it now before you contaminate it with chicken.

Place the chicken thighs on top, then press them into the middle of the sauce, making sure they are covered, but it’s better that they don’t touch the bottom and cook right in the middle.

Like this. Then cover and cook! If you are cooking in the oven, it will only take a couple of hours. Make sure to stir it every once in a while. This took 4 hours in the crockpot on high.

The lovely thing about chicken thighs is they just fall apart instead of dry out when cooked like this, I would never use chicken breast.

You can serve it over pasta or rice, brown mixed with wild rice was amazing paired with it.

Easy chicken Cacciatore loaded with vegetables for a family friendly dinner.

Author: Karlynn Johnston

Serves: 6

Ingredients

6-8 chicken thighs

onion

1 red and 1 green pepper, chopped

1 can tomato paste

1 large can of stewed tomatoes

1 tsp oregano

2 tsp sugar

½ tsp salt

½ tsp pepper

2 cups of mushrooms

2 cups zucchini, chopped into large chunks

3-4 cloves of garlic, minced

2 tbsp red wine

1 tbsp chicken stock

Instructions

Either get out your crockpot and plug it in, or a roaster and pre-heat the oven to about 350 degrees.

Combine everything but the chicken into the crockpot. I use tomato paste because the vegetables are going to release water, especially the mushrooms, It gets too soupy using another can of juicy tomatoes. I like a thick, substantial sauce for this.

You can pre-mix the boullion with about ¼ cup of water and add it in that way.

I also put everything but the chicken in so I can pre-taste. Give it a taste. Want more red wine? Add more now. More stock for a salty taste? Go right ahead.

Sample it now before you contaminate it with chicken.

Place the chicken thighs on top, then press them into the middle of the sauce, making sure they are covered, but it’s better that they don’t touch the bottom and cook right in the middle.

Then cover and cook! If you are cooking in the oven, it will only take a couple of hours. Make sure to stir it every once in a while. This took 4 hours in the crockpot on high.

The lovely thing about chicken thighs is they just fall apart instead of dry out when cooked like this, I would never use chicken breast.

You can serve it over pasta or rice, brown mixed with wild rice was amazing paired with it.

I bake, cook, homeschool my two children, develop recipes & author this blog all at home in Edmonton, Alberta Canada, while also working on my first cookbook, all of which should explain my love of fancy cocktails. And bourbon. Always bourbon.